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Operations

New restaurant equipment and back-of-the-house technology
Operations

What operators need to know about Houlihan’s planned turnaround

Casual-dining veteran and Houlihan's CEO Mike Archer spoke with Restaurant Business on what changes he’s brought in—and still plans to make—that should keep competitors on their toes, from bar revamps to delivery service. There are even a few lessons from Houlihan’s that others pushing to modernize can learn.

Operations

Casual-dining spot takes low-tech approach to entertainment

Vigilante puts a food-forward spin on board games.

Recent days brought signs of how bad things could get in the restaurant business, along with some advice from the ultimate chief executive about what to do about it.

A new generation of small “speed-cook” ovens is on the market, using various combinations of heat transfer including microwaves, convection blowers, hot air impingement and infrared browning elements. They’re creating an entire, new oven category.

Steak, chicken, fish, burgers—all of these are menu staples, and all of them reach flavor perfection when broiled. That’s why the broiler has become an indispensable piece of equipment.

New efficiency standards for commercial refrigeration equipment, published in a final rule by the U.S. Department of Energy in April, may ease the pain.

New-age kitchen gadgets shave time off guest interactions.

Here are the questions converts and others close to the situation suggest restaurateurs ask themselves before deciding if a labor surcharge is right for their operation.

Chain taking its homemade root beer to the Midwestern small towns where it all started.

No diner wants to be left out in the cold, even if they're early. Advice Guy offers some solutions.

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